In a large bowl whisk the egg whites and cream of tartar (sprinkle the tartar on top of the egg whites) until soft peaks form. By hand this will take 15 to 20 minutes.

Place the sugar, water, honey and vanilla into a saucepan and bring to a boil.
Use a candy thermometer and cook until the firm ball stage (246F), about 5 minutes or so. (No thermometer? Cook like you do your jelly)

Remove from heat.

Slowly drizzle the honey mixture into the egg whites, whisking until light and fluffy. By hand this takes 20 minutes, more or less. With an electric beater, 10 minutes.

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About Me

I am a death metal homesteader. Or so I jokingly refer to myself.
I have been cooking since I could reach the stove, homesteading on 5 acres in Kansas for 11 years and on the back of a bike for the last 15 years.
Recently we left the Great Plains to start a new life in the Appalachian foothills. Living completely off grid.
I freelance write for a variety of ezines and paper rags. The topics I like to cover are rather eclectic, as is my life.